Cioppino
A hearty, rustic seafood stew born on the San Francisco wharves, brimming with a medley of fresh fish, shrimp, mussels, and clams in a rich, wine-infused tomato broth. Every spoonful tastes like the ocean, finished with a crusty sourdough slice to soak up every last drop.
For 8 servings
- prep
Prep the seafood and vegetables.
1.Scrub mussels and clams under cold water. Discard any with broken shells or that stay open when tapped.2.If mussels have beards, pull them off firmly.3.Peel and devein shrimp, leaving tails on if desired.4.Cut fish into uniform 2-inch chunks.5.Finely chop the onion and mince the garlic cloves.6.Dice the fresh tomatoes, reserving all juices.TIPKeep the seafood chilled until you're ready to cook. The fresher it is, the sweeter the broth. - saute · ~10 min
Build the aromatic base.
1.Heat olive oil in the pot over medium heat until shimmering.2.Add chopped onion and cook until soft and translucent, about 5 to 7 minutes.3.Stir in minced garlic, bay leaves, oregano, and chili flakes. Cook until fragrant, about 1 minute.4.Add tomato paste and stir constantly for 2 minutes to caramelize it slightly.TIPDon't let the garlic burn — if it starts to brown too quickly, lower the heat. - simmer · ~30 min
Deglaze and simmer the tomato broth.
1.Pour in the dry white wine and bring to a boil, scraping up any browned bits from the bottom.2.Add the diced tomatoes with their juices and the water.3.Season with a pinch each of salt and black pepper.4.Bring to a boil, then reduce the heat to a gentle simmer. Cook uncovered for 25 to 30 minutes, stirring occasionally, until the broth deepens in color and flavors meld.TIPA longer simmer builds a richer, more concentrated broth. Make sure it's a gentle bubble, not a rolling boil. - steam · ~5 min
Cook the clams and mussels.
1.Bring the tomato broth to a steady simmer over medium heat.2.Add the scrubbed clams and mussels to the pot.3.Cover tightly and steam for 5 minutes, or until the shells begin to open.TIPGive the pot a gentle shake once or twice while steaming to help them open evenly. - simmer · ~5 min
Add the fish and shrimp.
1.Nestle the fish chunks into the simmering broth.2.Lay the shrimp on top.3.Cover the pot again and simmer gently for 3 to 5 minutes, just until the fish flakes easily and the shrimp turn pink and opaque.4.Discard any clams or mussels that remain firmly closed.TIPOvercooking makes the fish dry and shrimp rubbery. Remove the pot from the heat as soon as they're done. - garnish
Ladle into bowls and garnish.
1.Taste the broth and adjust seasoning with a little more salt or pepper if needed.2.Ladle the stew into wide, shallow bowls, dividing the seafood evenly.3.Sprinkle generously with fresh chopped parsley.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Scrub shellfish thoroughly and discard any that are open and don't close when tapped to ensure safety.
- 2Use a dry, crisp white wine like Sauvignon Blanc; avoid oaked varieties which can overpower the delicate seafood.
- 3Simmer the broth uncovered to allow it to reduce and concentrate in flavor before adding the seafood.
- 4Add the fish and shrimp in the last few minutes of cooking to prevent them from becoming tough or dry.
- 5Serve immediately after cooking, as the seafood continues to cook in the hot broth even off the heat.
- 6For make-ahead, prepare the tomato broth up to 2 days in advance, then reheat and add the seafood just before serving.
- 7Store leftovers in an airtight container for up to 2 days; reheat gently to avoid overcooking the seafood.
Adapt it for your goals.
Low-oil
Reduce olive oil to 1 tablespoon and omit the optional final drizzle. The broth remains flavorful from the wine and tomatoes, cutting fat while keeping the dish satisfying.
high proteinHigh-protein
Add 200g of squid rings or octopus along with the mussels and clams for an extra protein boost while keeping the stew authentically seafood-forward.
dairy freeDairy-free
This recipe is naturally dairy-free. For a creamy twist without dairy, swirl in a tablespoon of cashew cream or coconut cream at the end for richness.
Why this is on our healthy list.
Rich in Lean Protein
The mix of fish, shrimp, clams, and mussels provides high-quality, low-fat protein that supports muscle health and satiety.
Good Source of Omega-3s
Fish like halibut or cod offer beneficial omega-3 fatty acids, which are important for heart and brain health.
Packed with Antioxidants
Tomatoes are rich in lycopene, an antioxidant that may help reduce inflammation, especially when cooked in a broth.
Low in Saturated Fat
With olive oil as the primary fat and lean seafood, this stew is naturally low in saturated fat.
Frequently asked questions
Yes, thaw frozen seafood in the refrigerator overnight before cooking. Pat it dry before adding to the broth to avoid diluting the flavor.
